Spa quality Baked Salmon with Rosemary Vinaigrette and Roasted Tomatoes is light, mild, aromatic and ready in 20 minutes!
Today’s recipe is another salmon recipe. I think salmon is the perfect fish, not too meaty like swordfish and not too flaky like tilapia. Hence, the arsenal of salmon recipes ;)
This Baked Salmon with Rosemary Vinaigrette and Roasted Tomatoes is fragrant and aromatic, yet mild enough to please all palates. Not only that, but the entire process takes 20 minutes! Take 5 minutes (or less) to mix together the rosemary vinaigrette. Another 5 minutes to spoon over the salmon and halve the tomatoes. And, the last 10 minutes to bake in the oven. Bing bang boom!
The brief visit to the oven is enough to slightly soften the tomatoes while concentrating all the flavors so you don’t get that harsh astringency that tomatoes can sometimes impart. The rosemary vinaigrette definitely gives this Baked Salmon with Rosemary Vinaigrette and Roasted Tomatoes a spa-like feel, reminiscent of an aroma therapy massage. In fact, I can even picture it being offered on a spa menu at a fancy resort or day spa. Lucky for us, we don’t need to spend $18+ for this spa quality lunch :D
Enjoy as is or serve it with a side of greens and you have a healthy meal for lunch or dinner! I made three fillets last night. Warren and I enjoyed two of the fillets with a side salad for dinner and I sent Warren off to work with the third fillet and a small portion of rice. He might have to learn to share today ;)
Baked Salmon with Rosemary Vinaigrette and Roasted Tomatoes
Yields 4 servings
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Ingredients
Juice from 1 large lemon, about 1 tablespoon
2 cloves garlic, minced
2 tablespoons olive oil
½ teaspoon honey
½ teaspoon dried rosemary
4 salmon fillets, about 6-ounces each, with skin
½ cup grape tomatoes, halved
4 fresh rosemary sprigs, for effect, optional
Directions
- Preheat the oven to 350°F and line a rimmed baking dish with foil.
- In a small bowl, whisk together the lemon juice, garlic, olive oil, honey, and rosemary. Set aside.
- Place the salmon fillets skin side down onto the prepared baking sheet.
- Spoon or brush the vinaigrette over the fillets, evenly dividing the vinaigrette among the fillets.
- Sprinkle the tomatoes alongside the salmon. Top each salmon with a sprig of fresh rosemary, if using.
- Bake for 8-10 minutes, until the fillets are opaque, light pink, and flaky. Serve warm.
Slightly adapted from Real Simple Best Recipes: Easy, Delicious Meals
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